This recipe is from the BabyCakes Cookbook, which I keep reaching for to try new vegan recipes. I drizzled maple syrup over these muffins, which added the perfect natural bit of sweetness.
Pumpkin-Spice Muffins
2 Cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
2 Tbsp pure vanilla extract
1 1/2 cups canned unsweetened pumpkin puree
1/2 cup hot water
Preheat the oven to 375. Line a standard 12-cup muffin tin with paper linens.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
